Wednesday, October 15, 2008

I’m trying to cut white flour as much as possible (more on that tomorrow!). Normally when I make wheat pancakes, I do half white flour, half wheat flour. This time I took the dive and went ALL wheat flour. I looked through my recipes, found one I thought might work…and it worked GREAT!

I thought using all whole wheat flour would make the pancakes heavy, but with this recipe they were fluffy…and delicious! Without further ado, the recipe!

Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.

Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan”¦and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)

I think you’re exactly right, melissa…I think the america’s test kitchen book mentioned the buttermilk contributes to the fluffiness factor. glad we discovered the key…it even worked with wheat. so great!

This sounds good. I was going to try pancakes with buckwheat flour, which is actually quite different from wheat flour. I’ll have to let you know how it turns out. Buckwheat’s another nice way to use whole grains. They call it black flour in France and make the most delicious crepes out of it (called galettes).

Jane-I tried your recipe in the blender and they came out delicious. I whisked all the dry ingredients. Then, all I did was blend the egg and butter until fluffy. Then, I added the milk-lemon mix (i used lime since I was out of lemons) then the dry ingredients. It was super easy with very little clean up. They were so easy I made them on a school day! Now I keep a mix of the dry ingredients in my pantry so we can blend a batch whenever we are in the mood for pancakes.

These were delicious! I accidentally threw out my husband’s “perfect pancake” recipe a few years ago and have been experimenting with recipes ever since. All have fallen short-until now. I made them for dinner on Friday night and he gobbled them down- and ate the leftovers for breakfast. I used 1/2 whole wheat and half regular flour, and about 2 and 1/4 c of flour all together as the batter seemed kind of thin. These have definitely found a place in our permanent collection.

Jane, These are soooo good! I make them just as you wrote them. I did try them with the honey and no sugar and they were just as good. I also left out the baking powder by accident and they were fine. My five sons and husband, whose growing into healthier lifestyle choices, even enjoys them very much. I’ve about got the recipe memorized and I make up quadruple batches and freeze some so the boys can reheat them in the toaster quickly on school mornings. Thank you for sharing.

Delicious! I used half milk+lemon, half almond milk because that is all we had on hand, and they were amazing. I thought the batter was quite a bit runnier than my normal pancake batter but they were light and fluffy and delicious. I did need to cook them a bit longer to ensure the innards weren’t gooey…maybe this was the almond milk? But this is a new favorite. Thanks for sharing!

Hi Jane, I just tried this recipe and the pancakes turn out tough..everytime I cook my pancakes the color isn’t always even like your pictures…also they weren’t as fluffy. I omitted the baking soda and used whole milk..do you know what could be the problem? Thanks!

hi! so, yes, you definitely need to not omit the baking soda. whole milk is fine, but you need to make sure you turn it into buttermilk by adding lemon juice as indicated in the ingredients list…you can also use vinegar instead of lemon juice. both of those things will definitely help. the baking soda AND baking powder are important for getting them to “rise” and the buttermilk also helps with the fluffiness. hope that helps!

Hi. I made these this morning using 1 cup of regular whole wheat flour and 1 cup of white whole wheat flour. I used canola oil in place of the butter (trying not to use too much butter these days, and it is a lot easier too). Added 1 tsp cinnamon as I like it in my pancakes. Batter was a bit thick as you mentioned so I added about 1/2 cup extra buttermilk. They came out great. Very light and fluffy. Will make again for sure.

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